Spring Cabbage, Hazelnuts And Bacon Drizzled with Hazelnut

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2 tb Hazelnuts; roasted and
; pieces
Light sprinkling of salt
2 tb Hazelnut oil
15 g Unsalted butter
1/4 ts Caster sugar
4 Rashers dry cured streaky
450 g Trimmed small spring

Original recipe makes 1 servings



Dry fry the bacon until crispy. Crumble or break up into small pieces. Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of water in a wok. Add the cabbage and quickly stir fry until it wilts. Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut oil and serve very hot. This goes beautifully with the lavender roasted spring chickens.

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